Red Thai Curry Recipe

Thai food is famous all over the world. Thai food is influenced by Chinese, Malay, and Indian cooking. It’s mostly known for its delicious fragrant and aromatic curries. Depending on your taste you can make from mild to hot curries. In Thai food coconut is the key ingredient.

In most of the recipes you will find coconut milk or cream which gives it a nutty sweetish taste. Kaffir lime leaves; lemon grass and galangal impart a wonderful aroma and flavor to the curry. Just the whiff of it whets your appetite. It goes best with steamed rice. Some people prefer coconut rice or noodles. On a rainy day or a cold winter day Thai curry and rice makes a perfect meal. Try to use fresh ingredients for optimum results.

Method

Red Curry Paste

In a food processor grind all the ingredients to a fine paste using a little water. (You can prepare this paste beforehand and store it in an airtight container and freeze up to a month.)

Coconut Milk

1. To the grated coconut add 2 cups of hot water. Allow it to stand for an hour or so.

2. Grind it in a food processor and strain using a muslin cloth. (Use only the white part of the coconut while grating; avoid the brown to maintain the white color of the milk. You can also use ready to use coconut milk which is easily available in the market)

Thai Curry

2. Add basil leaves, coconut milk, corn flour mixed in water, soy sauce and all the vegetables. Cook on a low flame for ten minutes till the vegetables are tender.(Don’t overcook as we need to maintain a little crunch of the vegetables)

3. Add salt and cook for 2 minutes. Serve hot with steamed rice or noodles and lots of love.